Mexican Pasta Salad – Les sauces Firebarns

Ingredients

• 375 g cooked Farfalle pasta, drained and cooled
• 400 g lean ground beef
• 2 tbsp. tablespoon of olive oil
• 2 to 3 tbsp. tbsp El Paso Tex-Mex spice
• 1 cup cherry tomatoes cut in half
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• ½ cup mayonnaise
• ½ cup Texas Chicken Ribs BBQ sauce
• 2 to 3 tbsp. tbsp Tequila Lime hot sauce
• 2 green onions, finely chopped
• 1 zucchini cut into small cubes
• Lime wedges for serving
• Chives to serve
• Salt and pepper to taste